YOUR SOLIN GENERATED RECIPE
Creamy Loaded Baked Potatoes with Crispy Bacon
Russet potatoes oven-baked until fluffy and topped with savory turkey bacon, melted cheddar, and a dollop of tangy Greek yogurt for a satisfyingly creamy finish.
INGREDIENTS
1 medium Russet potato
2 slice Turkey bacon
0.5 cup Non-fat Greek yogurt
0.5 ounce Sharp cheddar cheese
1 cup Broccoli florets
1 tablespoon Fresh chives
0.25 teaspoon Sea salt
0.25 teaspoon Black pepper
0 teaspoon Extra virgin olive oil
PREPARATION
Preheat your oven to 400°F (200°C).
Scrub the Russet potato clean, pat dry, and pierce several times with a fork.
Rub the potato skin with extra virgin olive oil and the sea salt, then place directly on the oven rack to bake for 45 to 55 minutes until tender.
While the potato bakes, cook the turkey bacon in a non-stick skillet over medium heat until golden and crispy, then chop into small bits.
Steam the broccoli florets for 4-5 minutes until bright green and tender-crisp.
In a small bowl, whisk together the non-fat Greek yogurt, black pepper, and half of the fresh chives.
Once the potato is cooked, slice it down the center and gently fluff the inside with a fork.
Stuff the potato with the steamed broccoli florets, then layer on the Greek yogurt mixture, sharp cheddar cheese, and crispy turkey bacon bits.
Place the loaded potato back in the oven for 2-3 minutes until the cheese is perfectly melted.
Garnish with the remaining fresh chives and serve immediately.